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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

A stunning layered dessert featuring a moist red velvet cake base topped with a creamy, no-bake strawberry cheesecake filling.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp cocoa powder unsweetened
  • 1 cup buttermilk room temperature
  • 1 cup vegetable oil
  • 2 large eggs room temperature
  • 2 tbsp red food coloring
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 16 oz cream cheese softened
  • 1 cup fresh strawberries pureed
  • 1 cup heavy whipping cream cold
  • 1 cup powdered sugar

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Blender or food processor

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Mix flour, sugar, baking soda, cocoa, and salt in a bowl. In a separate bowl, whisk oil, buttermilk, eggs, food coloring, and vinegar.
  3. Combine wet and dry ingredients gently, then pour into the pan. Bake for 25-30 minutes. Cool completely.
  4. Beat cream cheese and powdered sugar until smooth. Stir in strawberry puree.
  5. Whip heavy cream to stiff peaks in a separate bowl, then fold into the strawberry mixture.
  6. Spread filling over the cooled cake layer. Chill in fridge for at least 4 hours before serving.

Notes

  • Ensure the cake is fully cooled before adding filling to prevent melting.
  • Strain strawberry puree for a smoother cheesecake texture.